Carrot and Pineapple Cake
250 gm self-raising flour
¼ tspn bicarb soda
¼ tspn baking powder
¼ tspn salt
½ tspn ground cinnamon
¼ tspn ground nutmeg
4 medium eggs, whisked
265 ml vegetable oil
2 tbsp hot water
350 gm caster sugar
150 gm carrots, peeled & grated
80 gm walnuts, chopped
100 gm diced fresh pineapple
cooking oil spray
baking paper
100 gm icing sugar
100 gm soft butter
½ tspn vanilla extract
200 gm soft cream cheese
¼ tspn bicarb soda
¼ tspn baking powder
¼ tspn salt
½ tspn ground cinnamon
¼ tspn ground nutmeg
4 medium eggs, whisked
265 ml vegetable oil
2 tbsp hot water
350 gm caster sugar
150 gm carrots, peeled & grated
80 gm walnuts, chopped
100 gm diced fresh pineapple
cooking oil spray
baking paper
100 gm icing sugar
100 gm soft butter
½ tspn vanilla extract
200 gm soft cream cheese
Preheat oven to 170°C. Sift flour, bicarb, baking powder, salt, cinnamon and nutmeg into a large bowl. In another bowl, whisk eggs and oil until combined. Make a well in the flour, pour in egg and oil, and mix in well until smooth, using a wooden spoon. Stir in hot water and then caster sugar. Add carrots, walnuts and pineapple. Mix well and spoon into an oiled and lined springform cake tin. Cook in the oven for about 1 hour until a skewer comes out clean. Then set aside on a rack before removing from the tin to cool. To make the icing, beat together icing sugar and butter. Then beat in vanilla and gently fold in cream cheese until well combined. When the cake is cool, spread the icing over the top.